Mix the marinade ingredients together in a bowl and add the meat. Make sure all pieces are thoroughly coated. Allow the meat to marinate for thirty minutes to an hour.

Meanwhile, whisk together the stir fry sauce ingredients.

Begin the rice right before cooking the meat.

Heat 1 tablespoon peanut oil in a wok or large skillet. Once hot, add the meat and marinade and cook until done (season the meat with ground ginger and garlic powder, if desired). Remove the meat to a plate and cover with foil. Heat another tablespoon of oil and add in vegetables. Cook the vegetables. Add the duck to the vegetables and stir to combine. Whisk the sauce to make sure the corn starch is fully incorporated and pour over the stir fry. Cook until the sauce is shiny and has thickened slightly. Serve over Delta Blues Rice.

*You can substitute the protein of your choice if you do not have duck.

1.Combine rice, chicken stock, and next seven ingredients in a pot. Bring to a boil. Stir once, cover with tight-fitting lid, and turn heat to the lowest setting. Cook for 15 minutes or until rice is tender. Remove from heat, but allow the rice to steam with the lid on for an additional 10 minutes (you can omit this step if you're in a hurry).

2. While the rice is cooking, drain the artichoke hearts and save the liquid. Whisk this liquid with the mayonnaise. Stir in the bell pepper, green onions, olives, curry powder, salt, and pepper. Stir in the artichoke hearts.

3. Combine the rice and the artichoke mixture. Cover, chill, and allow the flavors to come together for a couple of hours.

Instructions 1. Heat butter and olive oil over medium heat in a large skillet. Sauté shallots in olive oil over medium heat until tender. 2. Add uncooked rice, mushrooms and garlic. Sauté for 3 or 4 minutes. 3. Add liquids and bring to a boil. Lower the heat, cover, and simmer for around 12 minutes. 4. Add broccoli and seasonings, stir, and cook another 15-20 minutes or until rice and broccoli are finished. 5. Stir in half the cheese and top with remaining cheese. Remove from heat and serve.

Melt butter, add in vegetables, and sauté until soft. Add in kielbasa and cook for about 3 minutes. Sprinkle flour over the vegetables and kielbasa and stir constantly until flour just begins to brown. Pour in tomatoes and red wine vinegar and stir until combined. Add in chicken stock and stir, cooking until slightly thickened. Stir in cream and seasonings. Cook on low for 5 minutes. Adjust seasonings to taste.

Heat olive oil in pot. Add onion, and saute until just translucent. Add rice, and saute for a few minutes. Do not brown rice grains. Combine all remaining ingredients. Bring to a boil. Stir again and cover. Reduce heat to low, and cook for about 20 minutes. Remove from heat and keep covered for 10 minutes. Fluff and serve plain or with your favorite toppings (lime juice, cilantro, chopped tomatoes, red onion, etc.).

This recipe works best with leftover garlic cheese breakfast grits. The grits need to be cooled in a refrigerator for at least an hour before beginning.Place well-seasoned panko breadcrumbs in a shallow dish. In a small bowl, whisk ¼ cup flour with ¼ cup water to make a smooth paste. Then whisk in an additional ¼ cup water to form a slurry.Scoop about ¼ cup garlic cheese rice grits into one hand and form it into a flat disk. Place a rounded teaspoon of pimiento cheese (or one cube of cheese) into the center of the disk. Form rice grits into a sphere with the cheese in the center. Roll the sphere in the flour slurry. Then roll it in the breadcrumbs. Transfer to a baking sheet lined with parchment paper. Repeat with remaining ingredients.Heat oil to 375 degrees. Fry rice balls until golden brown and transfer to a paper-towel lined plate, allowing the rice balls to drain. Serve while warm. Store leftovers in the refrigerator and reheat in a 350 degree oven.]]>
https://www.deltabluesrice.com/blogs/news/garlic-cheese-breakfast-grits2020-02-15T16:47:00-06:002020-04-04T08:01:16-05:00Garlic Cheese Breakfast GritsDavid Arant
½ tablespoon olive oil1 cup rice grits2 cups water6 ounces evaporated milk1 egg1 tsp hot sauce1 tsp ground mustard8 ounces extra-sharp cheddar cheese *4 ounces white American cheese, cut into cubes (make sure to use the kind from the deli department, not the pre-sliced kind)½ tablespoon cornstarch4 Tablespoons butter, cut into 2 pieces

Directions

Heat pot over medium heat and add in olive oil. When oil is shimmering, add in garlic and saute for about 30 seconds. Pour in rice and saute about two minutes, making sure that all grains are coated in oil. Pour in two cups of water and increase heat. Bring the water to boil, stir, reduce heat to low, and cover and simmer until water is absorbed and rice grits are tender, about 15 minutes. While grits are cooking, whisk together the evaporated milk, egg, hot sauce, and mustard. Toss cornstarch with the cheeses in a large bowl until all of the cheese is coated. When the rice grits are cooked, add in the butter and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheeses are completely melted and the mixture is hot and creamy. Season to taste. *A combination of cheeses may be used instead of 8 ounces of cheddar. A mixture of cheddar and smoked gouda or another cheese such as Fontina, Gruyere, or Monteray Jack may be used.]]>
https://www.deltabluesrice.com/blogs/news/oven-baked-brown-rice2020-02-15T16:17:00-06:002020-04-04T08:01:57-05:00Oven Baked Brown RiceDavid Arant
4 2/3 cups water4 teaspoons butter or vegetable oil1 1/4 teaspoon salt2 Turkish bay leavesAdditional butter to taste

Preheat oven to 400 degrees. Combine rice, cheese, scallions, and cilantro. Brush a layer of vegetable oil on bottom of a large baking sheet. Brush top point and sides of a couple of wrappers with a bit of water (to seal). Place 1/3 cup of rice in center of wrapper and roll up, starting with end nearest you, enclosing all of rice as you go. Seal top and place, seam side down on baking sheet. Continue a few at a time until all wrappers are used. Brush tops and sides of egg rolls with a layer of vegetable oil. Bake for 10 minutes, turn, and continue until browned on each side, turning every 5 minutes, about 15-20 minutes total. Serve with salsa for dipping.

Makes approximately 12.

To fry, heat about 2 inches of oil in a shallow pan with high sides until about 350 degrees. Fry in batches, turning occasionally, until golden. Drain on paper towels and serve.]]>
https://www.deltabluesrice.com/blogs/news/garlic-rice-and-chicken2020-01-23T17:35:00-06:002020-04-04T08:03:17-05:00Garlic Rice and ChickenDavid Arant
This quick and easy rice dish is full of flavor. To make it a complete meal, you can easily add baby spinach and wilt it before adding the rice. Sauteed mushrooms would also be a nice addition.

1. Season the chicken with 2 teaspoons garlic powder, seasoned salt, and smoked paprika. Adjust seasoning to taste. Set aside.2. Heat olive oil and butter in a large pan over medium heat. Saute the onion until softened, about 5 minutes. Salt the onion as it cooks. Add the garlic and saute for 1 minute. Do not let burn. Add the rice and saute for 2 minutes. Stir in salt and make sure that the rice mixture is not sticking to the pan. Place the chicken in the pan and add 3 cups of chicken broth. Bring to a boil.3. When the mixture begins to boil, turn the heat to medium low (or low if you are working with a high-powered burner) and cover the pan. Cook with the lid on for 20 minutes (removing the lid during this cook time will allow steam to escape). Remove the lid and stir in last cup of chicken broth, garlic powder, and herbes de provence. Cover and cook until all of the broth is absorbed and the rice is tender, about 10 minutes.]]>
https://www.deltabluesrice.com/blogs/news/breakfast-grits2020-01-23T17:29:00-06:002020-01-23T17:30:51-06:00Breakfast GritsDavid ArantMore]]>
½ tablespoon olive oil1 cup rice grits2 cups water6 ounces evaporated milk1 egg1 tsp hot sauce1 tsp ground mustard8 ounces extra-sharp cheddar cheese *4 ounces white American cheese, cut into cubes (make sure to use the kind from the deli department, not the pre-sliced kind)½ tablespoon cornstarch4 Tablespoons butter, cut into 2 pieces

1. Heat pot over medium heat and add in olive oil. When oil is shimmering, add in garlic and saute for about 30 seconds. Pour in rice and saute about two minutes, making sure that all grains are coated in oil. Pour in two cups of water and increase heat. Bring the water to boil, stir, reduce heat to low, and cover and simmer until water is absorbed and rice grits are tender, about 15 minutes.

2. While grits are cooking, whisk together the evaporated milk, egg, hot sauce, and mustard. Toss cornstarch with the cheeses in a large bowl until all of the cheese is coated.

3. When the rice grits are cooked, add in the butter and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheeses are completely melted and the mixture is hot and creamy. Season to taste.

*A combination of cheeses may be used instead of 8 ounces of cheddar. A mixture of cheddar and smoked gouda or another cheese such as Fontina, Gruyere, or Monterey Jack may be used.

Instructions:In a mixing bowl, combine all the ingredients and toss and blend. Refrigerate about an hour before serving!

NotesYou can cook the rice like our package says on the stovetop, but Ally cooks hers in the microwave. Here is how she does it. Put the rice in a glass bowl with water (per the package directions), a tablespoon of butter, and 1 tsp. sea salt. Cover with a glass plate. Microwave on high for 18 minutes. Remove and fluff gently with a fork. Replace the lid and let the rice steam/cool about 30 minutes, fluffing again midway through this time.

Instructions:Heat 2 cups of stock, whisk in rice grits, cover and simmer on low for 20 minutes. Add the cream and more stock if needed to get the consistency you like. Add cheese and mix well. Season the shrimp to taste. Heat a heavy bottom pan searing hot carefully add a little oil then sear the shrimp quickly, not more than 1 minute, cooking in small batches. Set the shrimp aside. In the same pan, (do not wipe it out or clean) add a little butter to the shrimp juices left in the pan and the onions, season and saute over medium low heat for 8 minutes, add more butter as needed. Add the tomatoes and cook for 10 minutes (the tomatoes should fall apart, cook until the sauce is thick. Add the shrimp and toss well. Plate the grits, garnish with shrimp and sauce over top.

1. In a saucepan, add grits and water and bring to a boil. Give it a stir, cover, and simmer for about 25 minutes until grits are tender. Remove from heat and stir in cream and vanilla and allow to cool to room temperature.2. Once cooled, divide grits into small bowls or cups, leveling off tops of each slightly so almost smooth.3. Meanwhile, in a non-stick pan, melt butter over medium heat. Add sugar and when melted, add banana slices in a single layer and allow to cook for about 30 seconds without touching. Flip slices and cook until slices are caramelized. Remove from heat and allow to cool.4. Drizzle an even layer of sugar over top of each cooled bowl of grits, tilting bowls slightly to distribute sugar evenly over top. Using a kitchen torch (or you can broil these if using oven-safe dishes), slowly brown tops of each one, caramelizing sugar. Allow them to cool slightly.5. To serve, divide caramelized bananas among dishes, top with a pinch of salt (if using) and serve.

2. In a cast iron skillet, saute the mushrooms over high heat. Stir them frequently until they release their liquid. When most of the liquid has evaporated, season with salt and add 2 tablespoons of butter. Cook for a few more minutes until the mushrooms are slightly browned. Remove them from the pan.

3. Add the chopped onion (or shallot) to the pan and another 2 tablespoons of butter. Saute the onion until caramelized. Remove the onion from the pan and put with the mushrooms.

1. Combine 1 cup rice grits with 1 cup chicken stock, 1 cup half and half, salt, and butter. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes or until the liquid is absorbed and rice grits are tender.

2. Stir in 3/4 cup Parmesan cheese and 3/4 cup half and half. Season to taste with salt and pepper.